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Popcorn ROSEMARY-INFUSED OIL
This is a staple in my kitchen; it’s a fantastic flavoring agent that I can use at a moment’s notice. I even like to pop my popcorn in it (recipe follows). It could also be used for dipping breads or vegetables, or as the base of a salad dressing. If you’re tired of buttered popcorn, try a new flavor. The rosemary oil makes this version elegant and sophisticated. I love it with lots of salt.
    Ingredients
    Popcorn
    Oil
    Instructions
    Popcorn
    1. In a Large, heavy pot, stir the popcorn kernels and 3 tablespoons of the rosemary-infused oil. Cover and cook over medium-high heat until the kernels have popped, shaking the pot halfway through cooking, about 3 minutes. Immediately transfer the popcorn to a large bowl. Toss the popcorn with the remaining tablespoon of oil. Sprinkle with salt to taste, and serve.
    ROSEMARY-INFUSED OIL
    1. In a Small, heavy saucepan, combine the oil and rosemary. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the sprigs to a 4-ounce bottle or another small container, then add the oil. Seal the lid and refrigerate up to 1 month.
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